Seasoned Pickled Jalapeños
Every year in my garden, I grow different types of peppers, including jalapeños. Pickled jalapeños are great to have on hand and tastes way better than store bought. You can add them to Mexican dishes, pizzas, pastas or sandwiches. I have another version of pickled jalapeños recipe without any seasoning as well as a sweet and spicy serrano peppers recipe on the blog.
Ingredients
- 10 jalapeños sliced
- 1 cup distilled white vinegar
- 1 cup water
- 1 tbsp sea salt
- 1 tsp sugar
- 1 tsp black peppercorns
- 2 bay leaves
- 1 tsp yellow mustard seeds
Instructions
- Slice jalapeños. Pro Tip: Use gloves to prevent hands from burning.
- Use a clean mason jar to put sliced jalapeños in.
- In a saucepan, on medium low heat, add distilled white vinegar, water, salt, sugar, yellow mustard seeds, bay leaves, and black peppercorns. Once it comes to a boil, turn off heat.
- Slowly pour brine over the jalapeños in mason jar.
- Let it cool before you place lid on mason jar.
- Store in refrigerator for up to 2 months.